Chicken Noodle Soup (Print Version)
# Ingredients:
01 -
2 cups egg noodles
02 -
2 cups water
03 -
8 cups chicken stock
04 -
1 pound chicken breast or thighs, without bones and skin
05 -
2 medium carrots, sliced into rounds
06 -
2 celery stalks, thinly sliced
07 -
1 medium onion, chopped small
08 -
3 garlic cloves, chopped finely
09 -
1 teaspoon dried parsley
10 -
1 teaspoon dried thyme
11 -
1 bay leaf
12 -
Salt to taste
13 -
Black pepper to taste
# Instructions:
01 -
Slice chicken breasts into smaller chunks. Leave chicken thighs whole or cut them into smaller bits, depending on what you like.
02 -
Warm some cooking oil in a big pot over medium heat. Add chicken pieces and cook for around 5 minutes, flipping until both sides are lightly browned. Take the chicken out and keep it nearby.
03 -
Use the same pot to throw in onions, garlic, carrots, and celery slices. Stir and cook for roughly 5 minutes until the vegetables are softened slightly.
04 -
Pour in the chicken stock, water, thyme, parsley, and a bay leaf. Sprinkle in some salt and pepper. Give it a good stir.
05 -
Turn up the heat and bring the pot to a boil. Lower it afterward to let the soup simmer gently for about 20 minutes so the flavors come together.
06 -
Cook egg noodles following the instructions on the packet. Once ready, drain them and leave them aside.
07 -
After the soup has simmered for 20 minutes, add the cooked chicken pieces back in. Let the soup simmer again for another 10 minutes until the chicken is tender and fully cooked through.
08 -
Take the bay leaf out and toss it. Stir the egg noodles into the pot so everything mixes well.
09 -
Give it a taste test. Add a little more salt and pepper if you think it's needed. Ladle into bowls and serve warm.